Roasted Chicken with Rosemary
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
YIELD: 9 servings.
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah
Ingredients
-
1/2 cup butter, cubed
-
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
-
2 tablespoons minced fresh parsley
-
1 teaspoon salt
-
1/2 teaspoon pepper
-
3 garlic cloves, minced
-
1 whole roasting chicken (5 to 6 pounds)
-
6 small red potatoes, halved
-
6 medium carrots, halved lengthwise and cut into 2-inch pieces
-
2 medium onions, quartered
Directions
-
1.
In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
-
2.
Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
-
3.
Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
Nutrition Facts
1 serving: 449 calories, 28g fat (11g saturated fat), 126mg cholesterol, 479mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 33g protein.
© 2024 RDA Enthusiast Brands, LLC